Photo credit: Martine Daubremé – 2012-09
Magnificent bell peppers in a bottle on the windowsill
Plentiful peppers for 2015
by Sandra Mason – Extension Educator, Horticulture
EXCERPT
Few vegetables are as versatile as the pepper. Grill ’em, chill ’em. Fry ’em, dry ’em. Sweet, smokey or “knock your socks off hot” peppers possess a propensity of flavors. Plant breeders are always looking for better production, great taste and disease resistance. Old or new, pepper varieties are plentiful.
Read the full article: University of Illinois Extension
Advertisements
